Strawberries and Cream Cupcakes (filled)

By margiekyle

Ingredients

• CUPCAKES:
• 2 large egg whites
• 1 c all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 c butter, softened
• 3/4 c granulated sugar, plus 2 tbsp.
• 1/2 tsp pure vanilla extract
• 3/4 c buttermilk
• MARSHMALLOW CREME FILLING:
• 3/4 c sugar
• 1/2 c light corn syrup
• 1/4 c water
• 1/8 tsp salt
• 2 large egg whites
• 1/4 tsp cream of tartar
• 1 1/2 tsp pure vanilla extract
• STRAWBERRY CREME BUTTERCREAM FROSTING
• 1 1/2 stick unsalted butter
• 1 c marshmallow cream (filling)
• 1 c 10x sugar, plus additional 2-3 1/2 cups
• 1 tsp pure vanilla extract
• 1/4 c strawberries, pureed

Details

Servings 12
Preparation time 50mins
Cooking time 50mins
Adapted from justapinch.com

Preparation

Step 1

For Cake: Set egg whites, buttermilk and butter out at room temperature for, no less than, 30 minutes.

Prepare muffin pan by placing aluminum muffin cups in each indention.

Preheat over to 350 degrees.

Combine flour, baking powder, baking soda and salt in a small mixing bowl; set aside.

Cream butter, sugar, and vanilla in a separate bowl (medium mixing bowl). Add egg whites, little by little, until completely combined. Alternately adding flour and buttermilk, beat after each addition until all is combined.

Pour a 1/4 cup scoop of cake mixture into each muffin cup. Bake at 350 degrees for 18-20 minutes.

Take out of oven to cool; while preparing filling and frosting.

Marshmallow Creme filling:

Place egg whites and cream of tartar in a stand-up mixer, such as Kitchen-Aid. Whip on medium while making the syrup.

Combine sugar, corn syrup, water, and salt in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until mixture has reached 240 degrees (you will need a candy thermometer for this).

Add syrup, slowly, to the now whipped egg whites. Once combined, whip for an additional 6-8 minutes until thickened. Creme should be thick and glossy.

Strawberry Creme Buttercream Frosting:

Whip butter, until creamy, in a small mixing bowl. Add marshmallow creme and vanilla; combine until smooth. Sift 10x sugar over creamed mixture and combine; this will assure no lumps form.

Add pureed strawberries; mixture will be loose once combined. Add 10x sugar, a 1/2 cup at a time, until desired consistency is reached.

Cool cupcakes completely. Once cooled, pipe your marshmallow creme into the middle of each cupcake; stick tip about half way into the middle of the cupcake and squeeze for a second, letting loose and lifting the pastry bag away with care.

Using another pastry bag, pipe frosting onto cupcakes using an up and down continual motion to create a slight wave; starting from the outside, in (let a little bit of the cream filling show in the center; which creates a flower effect).

Let cupcakes sit for 30 minutes before serving. Store in the refrigerator for freshness.